Description
Ingredients like cream cheese, crabmeat, basil, parsley, shallot, and garlic are combined then stuffed into baby bella (or cremini) mushroom caps, and topped with buttery, golden brown toasted panko breadcrumbs.
Ingredients
Scale
STUFFED MUSHROOMS WITH CRAB:
- 24 ounces baby Bella/cremini mushrooms
- 2 tablespoons extra-virgin olive oil, for brushing
- 1 tablespoon salted butter
- 1/4 cup shallot, small dice
- 4-5 cloves (1 tablespoon) fresh garlic, minced
- 8 ounces fresh crabmeat, lump or claw works
- 8 ounces whipped cream cheese
- 1/2 cup Italian blend cheese (any combination of mozzarella, provolone, and parmesan)
- 1 large egg
- 1 1/2 tablespoons fresh parsley, minced
- 1 1/2 tablespoons fresh basil, minced
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon red pepper flakes, more to taste
PANKO BREADCRUMB TOPPING:
- 1/2 cup panko breadcrumbs
- 2 tablespoons salted butter
- a pinch of salt and pepper
EXTRAS/GARNISH:
- lemon slices, for serving
- minced parsley and basil, for garnish
Instructions
- COMBINE FILLING INGREDIENTS. The stuffed mushrooms with crab filling is best when it’s chilled for 1 to 24 hours, to allow the flavors to meld together. To a medium bowl, add the crab meat, cream cheese, Italian blend cheese, egg, fresh parsley, fresh basil, salt, pepper, and red pepper flakes. Mix well. Once the shallot/garlic mixture is cooled, fold that into the crab mixture.
- PREPARE THE MUSHROOMS. Preheat the oven to 375° F (190° C). Remove the mushroom stems (any stems and pieces can be frozen to use for stock later). Thoroughly rinse the mushrooms under cold water then pat them dry. Place the mushrooms cap side down on a baking rack placed over a sheet baking pan. Prebake them in the oven for 3 minutes to remove most of the excess moisture. You can turn the oven off for now.
- SAUTE THE SHALLOTS AND GARLIC. Heat the pan over medium/high heat. Add the butter, and when it’s melted, sauté the shallots for a couple of minutes, then add the garlic and sauté for another minute. Set this mixture aside to cool.
- OIL THE MUSHROOMS. Pour some olive oil into a small bowl, and using a basting brush or your hands, lightly coat each mushroom cap with oil (inside and outside). Place the prepared mushrooms into the biggest baking dish you have (you may need to use two depending on the size, which is okay).
- STUFF THE MUSHROOMS. Fill each mushroom with about a tablespoon of the filling (this small scoop makes it easy). Use more or less of the filling depending on the size of each mushroom.
- TOAST THE BREADCRUMBS. Heat a small pan over medium heat. Melt the butter, then sprinkle in the panko breadcrumbs. Continue stirring until the breadcrumbs are golden brown.
- TOP THE MUSHROOMS WITH BREADCRUMBS AND BAKE. Preheat the oven again to 375° F (190° C). Sprinkle breadcrumbs on each mushroom, then bake in the preheated oven for about 20 minutes. The mushrooms should be tender, and the filling fully warmed through.
- SERVE AND ENJOY! I recommend serving lemon slices with stuffed mushrooms with crab. It adds a lot of flavor and acidity. I also garnish the stuffed mushrooms with minced fresh parsley and basil. Toothpicks on the side are helpful when serving as an appetizer to a crowd!
Notes
- Watch the step-by-step process of how to make my Stuffed Mushrooms with Crab recipe on Instagram, Facebook, Pinterest, or YouTube!
- The extra 1 hour in the prep time is the time it takes for the mixture to chill in the fridge. If you absolutely don’t have the time for this, you can stuff the mushrooms right away. I like to chill the mixture in the fridge overnight to have the flavors meld together!
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizers, Side Dishes
- Method: Oven, Stovetop
- Cuisine: Italian
